Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes.
Cut sausage in 1/2 lengthwise then into 1/2 inch pieces.
Meanwhile, heat medium skillet over medium heat. Add fennel; saute until seeds are light golden brown, about 2 minutes. Remove seeds from skillet.
Heat oil in same skillet over medium heat. Add celery, carrot and onion; saute until onion is translucent and celery and carrot are tender, about 5 minutes. Add toasted fennel seeds, sauteed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper.
(Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)
Each (1 cup) serving contains an estimated:
Cals: 130, FatCals: 74, TotalFat: 8g
SatFat: 3g, PolyFat: 1g, MonoFat: 4g
Chol: 12mg, Na: 810mg, K: 195mg
TotalCarbs: 8g, Fiber: 3g, Sugars: 1g
NetCarbs: 5g, Protein: 6g
This is a nice winter warmer-upper.
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 10|
|Calories from Fat: 58 (43%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 12.9mg||4 %|
|Sodium 789.1mg||27 %|
|Potassium 359.4mg||9 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 5.5g|
|Protein 9g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 136
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